I wasn't planning on doing any more Thanksgiving-y dishes; my mother-in-law is bringing store-bought pies and ice cream. My kids aren't huge pie eaters, and have never shown any interest in pumpkin pie. Like, EVER. But my seven-year-old convinced me last night that it's the crust of the pie that she doesn't like, but she likes the filling. And then her younger sister decided to say the exact same thing.

Crustless pie? That's easy. I can do that. This is much better than my original plan, which was to open a can of pumpkin pie filling and hand them each a spoon.

I used a 4 quart crockpot and it was the perfect size. If you only have a big one, you can use it, but be aware that the batter will be spread out more and will cook much quicker. If you insert an oven-safe dish into the crock, it will work, but the batter will be quite thick and will take a VERY long time. Plan accordingly.

Spray cooking spray into your crockpot.

Set aside.

In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.

Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes.

When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.

Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.

The Verdict.

Perfect. It tastes fantastic, is gluten-free, and was terribly easy to do. We'll be making this again, and I'm happy to have it to serve today.

I am reading this ON thanksgiving morning and hoping I have a can of pumpkin in my pantry...I hate the crust too and it always seems like such a waste to leave it. I can't wait to make this ---- now I'm looking forward to all the turkey leftover crock pot recipes!Happy Thanksgiving!

Hi. I just discovered you today. I wish I had found your site yesterday because this recipe sounds great and I have everything I need except the can of milk (but I only have one crockpot and I'm using it right now to cook a turkey breast--my first try cooking one in the slow cooker). I'll try the pumpkin pudding soon. I've already seen lots of recipes I'd like to try and I've only been looking at your site for 15 minutes--and I don't even cook anymore! (lucky me--DH does all the cooking). Congratulations on a great blog!

I am thankful for you and your recipes. My first turkey breast and I miss the dark meat. I have allergic contact dermatitus to raw carrots and celery and their families. I just recently learned I can eat them cooked. So after I fixed them yesterday, I left the vinyl gloves on while I got the turkey ready. I wonder if that would make it easier for you to peel your fowl? - Margaret

Just wanted to let you know how much I love your blog! My younger DD made this pumpkin pudding today for our Thanksgiving Dinner and it was super easy and super-delish! Thanks for all of your hard work!

I used a total of 4 crockpots, my set up time was done last night by 10pm and I was first in line for food. I told them to clean up...I was done, drinking coffee and looking at ads by 4pm and at the store at 6pm to start Christmas shopping. Yeah! Next year do a year of casseroles :)

I tried to make your stuffing but I accidentally burned the bread. I ran to the store to buy bread crumbs to cut down on time and they were out. I ended up buying a box stuffing and mixed it with the celery, onion and apple I had already chopped and mixed with the rest of the ingredients and it was SO good.

Mashed potatoes rocked in the crock pot!

Yeah for crock pot holiday meals! It was so great to have a free stove for when others came over to prepare their items!

See...I guess I'm just the weirdo who loves crust... I might do the crustless Pumpkin Pies if I had shortbread cookies or something crusty with it... I used my crockpot for mashed potatoes! Well, it was more to keep them hot I guess, but it kept me from freaking out because I finished the potatoes WAY before the turkey was done (I did a pre-Thanksgiving dinner since my in-laws decided to veto Turkey this year! Thanks for all your tips!

Happy three days after Thanksgiving by the time you probably read this!

I made your sweet and sour pearl onions, substituting sweetened dried cranberries for the raisins in honor of the holiday festivities -- boy were they ever a big hit! My hands still smell like onion three days later from all the peeling (and yes, I've tried the stainless steel sink bit several times each day -- helps a lot...for a while. I'm sure time will resolve the rest.

Thanks so much, on behalf of all your other mostly-silent readers, for the contributions you surely made to countless holiday feasts this year!

I made this last night and it was WONDERFUL. Loved it!!! We are allergic to regular milk so I made it with Silk Soy and no problem at all. I will definitely make this again and again. It was like eating a very wonderful pudding. But it did taste just like pumpkin pie without the crust. Thank you!!

"We are allergic to regular milk so I made it with Silk Soy and no problem at all. I will definitely make this again and again. It was like eating a very wonderful pudding. But it did taste just like pumpkin pie without the crust. Thank you!!"

Chiming in excessively late with a question: would a bit of flour substitute for the Bisquik-type stuff, do you think? I don't normally have the mix on hand and don't like buying a big ol' box of something for one recipe.

I think plain all-purpose will work just fine, but I'd add a bit of baking soda and baking powder to give it a bit of an oomph and lift. Maybe a 1/8 or 1/4 tsp of each? There isn't much flour in here, and you're right, it'd be silly to go out and get a box if you don't keep it in the house normally.

Late comment. We make "Pumpkin Custard". For the same reason in our house. It's just the recipe off the Libby's pumpkin label with half the sugar baked in a casserole dish. I call it custard since it has eggs. I going to try it in he slow- cooker next, no having to heat up the oven for one small dish.

I've spent the last couple of weeks reading all the posts and recipes I missed back when you started this, been a fun ride! You've given me so much inspirations and lots of ideas on how to use my crock pot for more than just what I usually use it for -- tomato sauces, chili, and stews.

Never imagined I could bake anything or do even half of what you've accomplished in your year (+) of slow cooking.

Just wanted to thank you for leaving your blog up and all the recipes and comments. So far I've only made one thing, this pumpkin pudding, I made it more pie like than pudding-like but I would never have even tried had I not found you and read about your slow cooking experiences.

Have to say, the crock pot pumpkin pie/pudding came out *amazing*, and when it's warmed up slightly (the leftovers), it's just heaven in a bowl. Seriously. I'd never say that about pumpkin pie.

Thanks again for inspiring us to utilize something most of us already have, in new and ingenious ways. I hope you keep posting! I've enjoyed this quite a bit :)

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